Spherical particle, and food suspensions and consumable masses having spherical particles

a technology of spherical particles and food suspensions, which is applied in the functions of food ingredients, cocoa, food shaping, etc., can solve the problems of inability to improve sensorial quality by rolling or couching, product flowability is limited, and time- and energy consumption, so as to reduce energy requirements, reduce calories, and high sensorial requirements

Active Publication Date: 2016-08-25
BUEHLER AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Benefits of technology

[0019]It is the object of the present invention to provide starting materials, food suspensions and/or consumable masses which overcome the disadvantages of those known and with which a significantly calorie-reduce

Problems solved by technology

These operations (fine rolling, couching) are extremely time- and energy-consuming.
The sensorial quality cannot be improved by rolling or c

Method used

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  • Spherical particle, and food suspensions and consumable masses having spherical particles
  • Spherical particle, and food suspensions and consumable masses having spherical particles
  • Spherical particle, and food suspensions and consumable masses having spherical particles

Examples

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Embodiment Construction

[0204]For production by way of example of spherical particles according to the invention, a component mixture A is first prepared, namely sucrose, dextrose with DE43 and / or cocoa powder with various contents are mixed. The particular contents for the various examples are to be found in Table 1.

[0205]The mixture is introduced into water, whereupon the sucrose and dextrose content, dissolves, so that a solids content of 0.4-0.65 is present, which corresponds to a weight content of 40-65%.

[0206]The mixture is heated at 75-90° C. for 10-30 minutes, while stirring.

[0207]Alternatively, the sugar can first be mixed in at temperatures of 50° C.-80° C., with intensive stirring, and dissolved with further stirring, in particular for 10-30 minutes. Further components can then be added. In an advantageous embodiment cocoa powder can be mixed in at temperatures of 20-50° C.

[0208]At the same time a component mixture B is prepared. In the present example component mixture B comprises skimmed milk ...

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Abstract

Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and/or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and/or liquid and/or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers. This allows up to a 50% reduction of the fat phase and production of a low-calorie chocolate product.

Description

[0001]This application is a National Stage completion of PCT / EP2014 / 071050 filed Oct. 1, 2014, which claims priority from European patent application No. 13186911.7 filed Oct. 1, 2013.FIELD OF THE INVENTION[0002]The invention relates to spherical particles, to agglomerates of spherical particles, to methods for producing spherical particles, to food suspensions and consumable masses having spherical particles and to food products comprising a food suspension and / or a consumable mass.BACKGROUND OF THE INVENTION[0003]For producing conventional chocolate products particles, typically comprising crystalline sugar, cocoa constituents and / or dried milk constituents, are suspended in liquid cocoa butter. This is precrystallized in a temperature conditioning operation, with cooling, and lastly finally solidified, in particular crystallized, with cooling.[0004]Chocolate products should nave a high sensorial quality, Sensorial quality here is understood as meaning the quality of the taste and...

Claims

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Application Information

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IPC IPC(8): A23G1/40A23G1/00
CPCA23V2002/00A23L1/002A23G1/0006A23L33/20A23G1/40A23L1/307A23P10/22A23P10/40A23L33/10A23G1/0016A23V2200/3324A23G1/46
Inventor WINDHAB, ERICH JOSEFSTRAHL, PATRICKHANSELMANN, WILLIAM
Owner BUEHLER AG
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